Food compositions and methods of preparing the same

ABSTRACT

The present invention concerns a food composition comprising a foodstuff and substantially pure eritadenine. The invention also concerns a food additive comprising a liquid or solid-material intended to be added to a foodstuff, said material being supplemented with substantially pure eritadenine. Furthermore, the invention concerns methods for preparation of the food composition so as to provide a food composition having an increased level of eritadenine in comparison to the inherent eritadenine level of the foodstuff(s) included in the food composition.

This application is the national phase under 35 U.S.C. §371 of PCTInternational Application No. PCT/FI00/01028 which has an Internationalfiling date of Nov. 24, 2000, which designated the United States ofAmerica.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to novel food compositions and food additives.The invention also concerns methods for preparing said foodcompositions.

2. Description of Related Art

It is generally known and accepted that one of the major risk factor forCorona Heart Disease (CHD) is hypercholesteremia. Other risk factors areage and gender, smoking, diabetes mullitus, and hypertension.

Due to environmental factors and the huge spread of genetic heritagefactors, it is difficult or even impossible directly to confirm adependency between natural nutritional habits and the development ofatherosclerosis which eventually leads to CHD. Therefore therelationship between cause and effect has had to be established based ona combination of pathophysiological, clinical and epidemiologicalstudies into an associated chain of evidences. Hence, in epidemiologicalresearch a dependence between diet and serum lipid levels andcomposition, in clinical research a dependence between serum lipidlevels and composition and coronary heart disease and in pathoanatomicalresearch a dependence between coronary heart disease and arthriticatherosclerosis is confirmed. (Petri Kovanen, in Ravinnon rasvat jakuidut suomalaisten terveyden kannalta, KELA julkaisuja ML:115, 1992,page 51). Hypercholesteremia is a major, if not even the biggest single,CHD factor.

Further, there exists a dependency between the risk factors of CHD andtotal cholesterol, the higher level of cholesterol, the higher risk ofCHD (Framingham-study). In this respect it is not necessary to detailthe individual lipoprotein dependence on CHD (negative or positiveingredients). However, population-wise a total cholesterol frequency andCHD risk factor curve may be drawn (Kalevi Pyörälä in AtherosclerosisVII, 1986 Proceedings, on page 42) Governmental Medical and Medicinalbodies issue drug-administrative guidelines for what percentile of thisfrequency curve should be offered drug therapy. CHD and atherosclerosisprevention by using modem hypocholesteremia drugs is a more than 10Billion USD business and these medicines are among the best-sellingdrugs in the world. The most important cholesterol lowering drug areformed by statins (lovastatin, atorvastatin, simvastatin andfluvastatin), bilic acid sequestrants, nicotinic acid (niacin) andfibrates (bezafibrate and gemfibrozil).

The great majority of population suffering from or prone to incurhypercholesteremia take voluntary steps for lowering the cholesterollevel while avoiding the direct use of the above mentioned drugs. Thesesteps include physical exercises, nutritional aspects and cholesterollowering functional food components (diets). Dietary ingredientsproposed for lowering blood serum cholesterol include fat soluble plantstanol esters which can be added directly into food, plant sterols(non-esterified), phyllium which comprises soluble fibres, andtocotrienols extracted from palm oil.

The human cholesterol balance and metabolism is a delicate andcomplicated medical biochemical process which can essentially be dividedinto the interacting dependence between an enterohepatic and anexterohepatic circle (cf. Petri Kovanen in the KELA ML:115 book, p. 53).Most of the hypercholesteremia drugs, especially the above mentionedmodem drugs like the statins, intervene with competitive inhibition atthe committing rate limiting step in the enterohepatic circle in theformation of mevalonate, i.e. the HMG-CoA reductase activity. Thiseffect is called “endogenous cholesterol-depression” or “endogenouscholesterol inhibition”. The effect of these agents on the cholesterollevel of the serum is strong. Intervention in and interference with thecholesterol balance by cholesterol-lowering functional food componentsis primarily carried out in the exterohepatic circle (in the followingalso called “exogenous cholesterol-depression or inhibition”). Examplesof such food components are fibres, sitostanol esters etc.

Although the present dietary, cholesterol-lowering ingredients offer aninteresting alternative for providing functional food components, thereare some considerable limitations of their use. One of the mostimportant limitations of the application of the commercial plant stanolesters and plant sterol mixtures (Benecol, Phytrol) is their poorsolubility in other media than fats. For this reason, plant stanolesters and sterol mixtures are available only as margarine, saladdressings and candy bars.

Clearly, there is a need for a novel kind of food component which couldbe formulated into a functional food component and which would have astrong effect on the enterohepatic circle of the cholesterol balance. Itshould be noted that ingestion of plant sterol esters or sterol mixturesin at least 20-30 g daily doses in the form of margarines, saladdressings or candy bars is already an obesity risk factor for humans.And obesity per se is a risk factor for atheroma lesion formation andCHD.

By legend, the mushroom shiitake (Lentinula edodes) was the elixir oflife for people in the Far East. In the 1960's and 1970's it was foundthat one of the particularly valuable components of shiitake waseritadenine, which is an aliphatic adenin and which is present inshiitake at concentrations of about 500 to 900 ppm.

Eritadenine is capable of reducing the concentration of cholesterol inblood serum (the Merck Index, 12^(th) Edition, Merck & Co., Inc. NJ1996, p. 624). Functional foods for lowering cholesterol concentrationhave been prepared by drying shiitake mushrooms, by pulverising thedried mushrooms and by extracting and concentrating the product toobtain an extract which can be mixed into food, such as gum, candy, soupetc., as disclosed in KR 9303886, Lotte Confectionary Co. DE PublishedPatent Application No. 3 531 482, Mori & Co. teaches a process forpreparing a health-promoting foodstuff which contains as activeingredients soy bean lecithin and a powder of dried shiitake mushrooms.

As apparent from the above survey, the beneficial effect of eritadenineon the cholesterol level in serum is well-documented in the art. Thereare also some food products available which utilise this effect. Inpractice, the suggested foodstuffs are rather expensive and the demandfor them is therefore limited. For many consumers drastic changes ofdietary habits are difficult to implement and continuously to keep up.In view of the limited supply and narrow range of the modified foodproducts, it would not even be is not possible for a consumer completelyto change nutritional habits and, thus, to obtain a remedy for hisincreased serum cholesterol balance.

Further, it should be noted that many consumers (as well as the world ofrenowned international cuisines) find that food products containinganimal fats, including cream, butter meat etc.) are more tasty thanproducts solely or primarily containing vegetable fats. However, animalfats are also rich in saturated fats. The American Heart Association andthe National Cholesterol Education Program gives the dietary guidelinethat no more than 8 to 10% of the day's calories should come fromsaturated fat and no more than 30% from fat overall. This means thatanimal fats should in practice entirely be avoided, since they generallycontain over 50% saturated fat.

The present invention is based on the finding that the efficientreduction of the blood serum cholesterol level achieved by eritadenine,in particular d-eritadenine, is so strong that it will, even at lowdosages, compensate for the cholesterol raising effect by animal fatproducts. In a prior study by Suzuki and Ohshima [Mushroom Science IX(Part I) Proceedings of the Ninth International Scientific Congress onthe Cultivation of Edible Fungi, Tokyo 1974, 463-467], it was found thatthe serum cholesterol decreased when 60 g butter was taken together with90 g of fresh shiitake mushrooms. The authors also suggests thatshiitake be added to meals having large animal fats content such assukiyaki and pork stew not only to improve the taste but also to helpprevent or even cure hardening of the blood vessels.

The particular problem with using mushrooms as a source of eritadenineis that the concentration of eritadenine in the mushrooms is rathersmall. This means that the amount of mushrooms necessary for satisfyingthe human daily need is large (in excess of 500 g). Further, since theconcentration is variable (500 to 900 ppm) and since it is not possibleto standardize the shiitake production so as to provide a constanteritadenine content, it is impossible accurately to estimate and toadjust the added amount of eritadenine when mushrooms are used as asource of eritadenine.

Finally, it must be borne in mind that some people, approximately about3% of the whole population, cannot eat mushrooms at all and about 20 to30% of the population are allergic to mushrooms and especially tomushrooms in the unprepared form. This unavailability of unpreparedmushrooms and their ingredients has to do with the very active andstrong amino acidic and polysaccaridic complex composition which isfungus specific. A well-known fact is that mushrooms contain a lot offibres, up to 50% of the dry matter, and one of the main fibreingredients is chitin. Chitin in excessive amounts creates digestiveproblems in humans.

SUMMARY OF THE INVENTION

It is an aim of the present invention to remove the problems of theprior art by providing novel kind of food products and methods for thepreparation thereof.

The present invention is based on the concept of adding eritadenine,especially d-eritadenine, in substantially pure form, particularly insynthetic form, to any foodstuff, including also conventional, animalfat containing products, such as meat, eggs, diary products etc. in asufficient amount to provide an increased concentration of eritadenineso as to improve health value of the foodstuffs and to make these foodproducts available even for persons following strict diets.

By “increased concentration of eritadenine” it is meant that theeritadenine content is higher than that of the foodstuff as such. Inconventional shiitake mushroom dishes, the eritadenine content isderived from the mushroom. By contrast, the present food compositionscontain more eritadenine, especially d-eritadenine, than inherentlypresent in the mushrooms and therefore they have an “increasedconcentration”. According to the present method, this increase of theeritadenine concentration is accomplished by admixing eritadenine insubstantially pure form with a foodstuff.

Furthermore, according to the present invention it has been found thateritadenine will act synergistically with traditional nutrient additiveshaving an exogenous cholesterol-depressing or inhibiting effect. Thiswill provide for completely new groups of novel kind of foodstuffs.Finally, the present invention also aims at providing a means forcontrolling the addition level of the eritadenine.

Thus, according to one aspect, this invention concerns a foodcomposition comprising a foodstuff and substantially pure eritadenine.

According to another aspect, the invention concerns a food additivecomprising a liquid or solid material intended to be added to afoodstuff, said material being supplemented with substantially pureeritadenine.

According to a third aspect, this invention concerns a method for thepreparation of the food composition, comprising mixing substantiallypure eritadenine with the foodstuff, so as to provide a food compositionhaving an increased level of eritadenine in comparison to the inherenteritadenine level of said foodstuff.

According to a still fourth aspect, the invention concerns a method ofadding eritadenine to a foodstuff to provide a modified foodstuff havingan increased eritadenine concentration, comprising the steps of

mixing substantially pure eritadenine with a food additive, especially afood additive having a distinct taste and/or flavour to form a mixture;and

adding said mixture to the foodstuff.

The invention provides considerable advantages. Thus, by incorporatingeritadenine, especially d-eritadenine, into any of a large number ofexisting food products it becomes possible to produce modifiedfoodstuffs which preserve the taste and flavour of the originalfoodstuff while exhibiting the beneficial counter-balancing effect oferitadenine on the cholesterol-raising action of animal fats. Incontrast to the present dietary components, eritadenine can easily beproduced in large amounts either by direct synthesis or by extractionfrom natural sources such as mushrooms. Thus, the supply of eritadenineis not a bottle-neck for the production of the modified foodstuffs.Eritadenine is soluble in fats but it can also be converted into thecorresponding sodium salt which makes it soluble in aqueous solutions.By using substantially pure eritadenine instead of mushrooms the adverseeffects associated with the intake of excessive amounts of mushrooms canbe avoided. In particular, the modified foodstuffs according to thepresent invention are digestible for any consumers. Further, the use ofsubstantially pure eritadenine will allow for exact and reliable dosingof the eritadenine as a function of the actual cholesterol content ofthe foodstuff.

As regards the therapeutic action of eritadenine it should be noted thatit acts endogenously in a dose-dependent manner and can be used as afunctional food component in small doses for reducing the totalcholesterol of normal human beings. By contrast, existing methodsprovide for food components having an exogenous effect on thecholesterol balance and these dietary components therefore have to beused in extremely large doses in comparison to eritadenine. Eritadenineacts rapidly, even in small doses and, in comparison to existingfunctional food components which do not have the present effect, it ispossible with the small doses to reach the same effect on a longer termthan with higher doses on shorter term. The present invention makes itpossible to produce a functional food component which acts in a druglikemanner influencing human phospholipidic metabolic step sequences, stillpreserving the true features of a functional food component. Asmentioned above, eritadenine has the additive effects of not onlydose-dependent, endogenous cholesterol-depression but also therapeuticeffects like endogenous linoleic acid formation and blood plasmaviscosity reduction.

Next the invention will be examined in more closely with the aid of thefollowing detailed description with reference to the attached drawingwhich indicates the dosing of eritadenine as a function of thecholesterol content of the foodstuff.

BRIEF DESCRIPTION OF THE DRAWINGS

The enclosed FIGURE indicates the minimum amount of eritadenine addition(line A) as a function of the amount of cholesterol contained in afoodstuff. The FIGURE also shows the recommended maximum dosage (lineB), which means that the area between the two lines represents theparticularly preferred dosing range of eritadenine based on the amountof cholesterol in the food.

DETAILED DESCRIPTION OF THE INVENTION

Definitions

In the following, the term “eritadenine” shall be understood to coverthe compound itself as well as its derivatives. Such derivatives shallbe understood to include, for example, esters, deoxy-derivatives,N-oxides and acetonides. Rasemates, geometric isomers and stereoisomersof said compounds as well as salts of said compounds are included in thedefinition. Furthermore, formulations aimed, for example, at improvingits usability in food compositions shall also be understood to beincluded in the defintion.

“d-Eritadenine” stands for “2(R),3(R)-dihydroxy-4-(9-adenyl)butyric acidD-erythro-form). The compound is also known as Icntinacin and lentysine.For the purpose of the present invention it is also possible to use,e.g., 1-eritadenine (2S,3S), threo-(2S,3R) and threo-(2R,3S)eritadenine,although the d-isomer is the most efficient.

For the purpose of the present invention “substantially pure”eritadenine designates a product which comprises substantially pureeritadenine having a purity of at least 50%, preferably at least 80%, inparticular at least 90% or even at least 95% by weight of the product.The substantially pure d-eritadenine is preferably produced bysynthesis. Alternatively, the substantially pure eritadenine can beisolated from natural sources. A particularly valuable source oferitadenine is the mushroom shiitake (Lentinus edodes). The extractionis described e.g. by Chibata et al in Experientia 25 (1969) 1237.Eritadenine can also be obtained from champignons (Agaricus bisporus).Synthesis of eritadenine is disclosed by Kamiya et al., in TetrahedronLetters 1969, 4729, and in Chem. Ind. 1970 652. According to a preferredembodiment of the present invention, the eritadenine component used isfree from the mushroom fibers and other mushroom residues, which mayinfluence the use of the eritadenine (cf. the above-mentioned mushroomallergy).

The term “primary foodstuff” stands for foodstuffs which have usuallyonly been subjected to one processing step, often by the actualproducer, before delivery to the consumer. Examples of primaryfoodstuffs are the following: Meat such as meat of veal, roast beef,filet steak, entrecote, pork meat, minced meat, lambs meat, wild animal,chicken meat, and further including various prepared meat dishes in theform of stews and casseroles. Primary foodstuffs are also comprised ofliver and blood products, sauces, seafood and fish, and egg products.

“Secondary foodstuff” stands for foodstuff which has been furtherprocessed by a manufacturer en route from producer to consumer.Secondary foodstuffs are exemplified by the following prepared dishes:vegetarian steaks, gratinated vegs, oven made lasagne, fish and ham withpotatoes, meat pasta dishes, soups, hamburgers, pizzas, sausageproducts, pastries and bakery products, bread, milk product includingcream, ice cream and cheese.

The term “food compositions” include any products—raw, prepared orprocessed—which are intended for human consumption in particular byeating or drinking and which may contain nutrients or stimulants in theform of minerals, carbohydrates (including sugars), proteins and/orfats, and which have been modified by the incorporation of at leastsubstantially pure eritadenine. The present modified food compositionscan also be characterised as “functional foodstuffs or foodcompositions”. It is, of course, possible to incorporate othercomponents into the products, as well. The term “foodstuffs” above isgenerally used for designating the corresponding products in unmodifiedform.

The term “foodstuff” shall also, according to one embodiment, beunderstood to mean pure drinking water.

The term “food additive” shall be understood to mean any a liquid orsolid material intended to be added to a foodstuff. This material can,for example, be an agent having a distinct taste and/or flavour, such asa salt or any other taste or flavour potentiator or modifier. It is tobe noted, however, that the food additive according to this inventiondoes not necessary have to be an agent having a distinct taste and/orflavour. The sole role of the food additive can be to bring eritadenineinto the foodstuff or food composition.

Salt and glucose solutions for intravenous administration may also bemodified by incorporation of eritadenine.

The present invention is based on the exceptional cholesterol-reducingactivity of eritadenine.

Fat in animals and humans are transported in the form of lipoproteins.Lipoproteins consist of four main classes, viz, triglycerides,phospholipids, free cholesterol and cholesterol esters. Logistically,lipoprotein vehicles are the surface components, free cholesterol andphospholipids, and the core transported consists of triglycerides andcholesterol-esters. The major endogenous lipoprotein balance orimbalance exists between the liver secretion of lipoprotein VLDL, theprecursor to LDL, and the reverse cholesterol transport to the livermediated by HDL and LDL receptor activity (Petri Kovanen, page 54) Innormal humans this balance or imbalance dictates an excess, a normalstate or a deficient state of total cholesterol in the blood plasma. Bylowering the secretion, and/or increasing the HDL mediation andsusceptability, and/or increasing the uptake of the liver (LDL receptoractivity), the plasma cholesterol level is reduced.

Eritadenine has an endogenous effect on the cholesterol metabolism. Asdiscussed above, modern cholesterol medicines also work endogenously andslow down the endogenous cholesterol production. Generally thefunctional dietary components used for lowering cholesterol level inserum work exogenously. By combining eritadenine with known exogenouslyworking dietary additives it is possible efficiently to reduce thecholesterol level solely by the use of functional dietary foodcomponents by feedback inhibition and similar biochemical processes.

The phospholipid level is generally known closely to correlate with thecholesterol and therefore in routine medical screening, phospholipidtests are not conducted. Phospholipids consist of several subclasses,namely

phosphatidycholine PC (lecithin)

phosphatidylethanolamine PE (cephalin)

phosphatidylserine PS

phosphatidylinositol PI

sphingomyelin SM, as closely related

Phospholipids are also easily remodelled meaning the change of fattyacids primarily in positions 1 and 2. The phospholids have a fluidityincreasing (or viscosity decreasing) influence due tosaturation/unsaturation of fatty acids and or chain lengths of fattyacids in positions 1 and 2. They behave amphoterically, i.e. they haveboth hydrophilic and hydrophobic properties. In particular PC and PE aremethylation/demethylation dependent via the SAM/SAH cycle(SAM=S-denosylhomomethionine; SAH=S-adenosylhomocysteine).

It is possible to achieve favourable changes in the blood plasmacholesterol pattern by reducing the molar ratio of totalcholesterol/phospholipid ratio and/or changing the phospolipid molarratio of PC/PE and/or inhibiting enzymatically controlled reactionswhere PC and PE is directly or indirectly via the SAM/SAH cycleinvolved. The following theory has been formulated:

Step 1:

Total PL and PL (phospholipids) composition may be changed by kineticsof the SAM and SAH cycle.

Step 2:

SAM and SAH concentrations are inhibited/stimulated by intervening inthe methionine and cysteine metabolism

Step 3:

In this metabolism SAH degradation to adenosine and homocysteine is anenzymatic reaction catalysed by SAH hydrolase. By inhibiting partially,not totally, SAH hydrolase, the concentration of SAH will rise affectingthe SAM/SAH ratio and step 1 will be executed.

Eritadenine has been tested for use in the above model. The resultswere:

1. d-eritadenine is rapid in SAH hydrolase inhibition

2. d-eritadenine inhibits already in small doses

3. d-eritadenine inhibits partially, no total blocking

4. based on available scientific data, d-eritadenine is safe to use.

We have found that eritadenine, especially d-eritadenine, is eligible asa functional food component. It acts in a drug-like manner, inhibitingthe endogenous synthesis of cholesterol metabolism and the enterohepaticfat circle. d-eritadenine is effective in very low absorbed doses, at 1ppm+-level, ensuring safety and essential metabolic step preservation.

d-eritadenine has the feature of equal effects: lower doses and longertime, higher doses and shorter time. d-eritadenine is dose-dependent atlow doses, maximising the opportunity of addition to foodstuff ingeneral, and to exogenously acting cholesterol depressing foodstuffs inparticular.

The use of eritadenine as a functional food component contains twoessential synergistic effects. The first one is the synergistic effectof multiplication in the human cholesterol metabolism. The human systemis based on an exogenic or exterohepatic cholesterol loop and anendogenous or enterohepatic cholesterol loop. These loops in the humansystem are interconnected by feedback inhibition and other similarmedicinal biochemical signal systems in a way that depressing one andthe other is enhanced and vice versa. Hence, by combining the endogeniccholesterol-depressing effect with any exogenically active cholesteroldepressor a synergistic multiplicatory effect can be obtained, which isgreater than the additive effect of each alone.

Thus, the addition of eritadenine, especially d-eritadenine, to anexogenously acting existing functional food will more than double thecholesterol-depressing effect due to enterohepatic and exterohepaticmultiplicatory effects. Mathematically consecutive 10% reductions wouldgive 18% total reduction, and consecutive 15% reductions would give 28%total reduction, by the present invention, due to the feedbackinhibition created by the simultaneous exogenous and endogenous actionsof the food components, a greater decrease of the cholesterol level willbe achieved. The food compositions according to the present inventionmay therefore comprise a (conventional) food component having anexterohepatic cholesterol depressing effect. Such a food component canbe selected from the group of fibers, chitosan, tocotrienols, plantsterols, stanol esters and sitostanol esters. The concentration of thefood component is about 0.1 to 50 wt-%, in particular about 0.5 to 10wt-%, of the dry matter of the food composition. Usually the foodcomponents having an exterohepatic or exogenous cholesterol depressingeffect have a dose response of 2-3 g per day, every day during 14 days,and the achievable cholesterol reduction is about 10%. As the additionof the endogenously acting d-eritadenine is on the order of 5 to 50 mgas dose response, depending on the dietary cholesterol amount, toachieve a reduction of cholesterol in excess of 20% cholesterolreduction, the weight ratio of the above-mentioned cholesterol to theendogenously acting d-eritadenine is 2-3 g/5-50 mg=50-500 times, or moregenerally eritadenine-to-exogenous cholesterol lowering agent (wt/wt)ratio is 10-1000.

The second synergistic effect is the “cleaning effect of dirty food”.Based on dietary recommendations, in respect of the fatty acids andtheir concentrations, a diet is “unhealthy” when it contains moresaturated fatty acids than (mono- or poly-) unsaturated fatty acids.Many foodstuffs contain animal fat i.e. cholesterol. Thus, for example:

cholesterol mg/100 g <15 15-100 200-300 600- milk cheese butter eggyoghurt meat intestinal roe organs

“Dirty food” is food that contains animal fat, i.e. cholesterol, andsaturated fatty acids. The more saturated, the “dirtier”. Thesynergistic effect of eritadenine is the endogenous cholesterol loweringeffect and the additive effect of suppressing the consumed cholesterol.And changing the fatty acid composition into a more favourable format.

Eritadenine can be used in industrial foodstuff production wherecholesterol-containing ingredients are employed. In industrial foodpreparation the addition of eritadenine should be made based on thecalculated overall cholesterol content and the corresponding necessaryeritadenine addition requirement (cf. table below).

Thus, according to an embodiment, the invention provides a foodcomposition comprising animal fat and a source of d-eritadenine andhaving an increased concentration of d-eritadenine.

According to a preferred embodiment, the modified foodstuffs (optionallycontaining animal fat) according to the present invention contain atleast 5 mg cholesterol per 100 g of gross weight and they comprise atleast 2 ppm d-eritadenine calculated from the dry weight of thecomposition.

The food composition can contain only substantially pure eritadenine asa source of eritadenine or it may comprise mushrooms together with thesubstantially pure eritadenine. In the latter case, the “increasedconcentration” amounts to at least 1 ppm d-eritadenine in excess of thatinherently occurring in the food composition.

The mushroom component is preferably obtained from a mushroom selectedfrom shiitake (Lentinula edodes) and champignon (Agaricus bisporus) andmixtures thereof.

As a practical scheme of eritadenine addition, the following table maybe mentioned:

up to 15 mg cholesterol and 2 to 5 mg d-eritadenine;

over 15 mg and up to 100 mg cholesterol and 3 to 10 mg d-eritadenine;

over 100 mg and up to 300 mg cholesterol and 5 to 25 mg d-eritadenine;

over 300 mg and to 600 mg cholesterol and 15 to 50 mg d-eritadenine; and

over 600 mg cholesterol and 40 mg or more (preferably up to 50 mg)d-eritadenine.

The animal fat portion of the food compositions comprises at least 50%saturated fatty acids of the total amount of fatty acids. The foodcomposition comprises e.g. a primary foodstuff selected from the groupof milk, meat products, sauces, liver and blood products, fish andseafood, and egg products. The food composition may also comprisesecondary foodstuff selected from the group of processed meat products,prepared sausage products, prepared soups, prepared pasta dishes,prepared vegetarian dishes, bakery products, and processed milkproducts.

Eritadenine is best supplied in a dose-dependent manner via widely andgenerally used taste and flavour enhancers. The most commonly used tasteenhancer is salt. The eritadenine content in salt is easily regulated asthe human perception of too much or too little salt is a narrow gap.Secondly, eritadenine can easily as well be included in any otherflavour enhancing agent or flavour potentiators acting via the umamipassway, such as glutamate (MSG), inosinate (IMP) or gualynate products(GMP). Examples of other interesting taste and/or flavour enhancers arethe following: agents influencing saltiness (halides of group IAelements), sourness (protonic organic acids), sweetness (inorganiccompounds, sugars, polyhydric alcohols, carboxylic acids, amino acids,peptides, proteins, glycosides, isocoumarin derivatives, indolealkaloids, synthetic sweetening agents), bitterness (alkaloids,terpenes, sugars (beta-D-mannose) flavonoids, amino acids, peptides) andtaste modifiers (gymnemic acid, taste-modifying proteins which changethe taste from sour to sweet, and chlorogenic acid, cynarin). Stillother examples comprise menthol and piperine and similar compounds whichcause specific taste sensations.

In other words, eritadenine is used in a food additive, e.g. with anagent having a distinct taste and/or flavour having an intensity whichis indicative of the amount of eritadenine added. Thus, the presentinvention comprises a method of adding eritadenine to foodstuffs toprovide modified foodstuffs having an increased eritadenineconcentration, comprises the steps of

mixing substantially pure eritadenine with a food additive, inparticularly a food additive having a distinct taste and/or flavour toform a mixture; and

adding said mixture to a foodstuff.

EXAMPLE

Based on the above, the following table has been compiled for theadmixture of eritadenine with common foodstuffs to provide modified foodcompositions having improved properties. The required eritadenineaddition varies depending on the dry substance content of the foodstuff.The indicated amount of eritadenine will compensate the increase of theserum cholesterol balance cause by the animal fats of the foodstuffs.Although an upper limit of the addition is suggested, it is to beunderstood that overdosing is also possible.

TABLE Cholesterol content of Primary and Secondary Foodstuffs andrequired d-eritadenine dosage cholesterol d-eritadenine mg/100 g gw ppm*comment Primary Foodstuff Meat Roast beef 90  5-10 prepared Filet steak62 4-8 prepared Entrecôte 83  5-10 prepared Pork 100  5-10 preparedMinced meat 70 4-8 prepared Lamb 70 4-8 prepared Wild animal 50-120 4-12 prepared Chicken grilled 80  5-10 prepared Stews and 50-150  5-12prepared Casseroles Sauces *bearnaise 500 35-45 prepared *hollandaise450 30-40 prepared *cream 16 3-5 prepared *cheese 130  8-12 preparedLiver and blood Containing Minced liver 140  8-12 prepared Liver pate250 13-20 prepared Seafood Pike perch 75 4-8 prepared Pike 110  6-11prepared Salmon 90  5-10 natural and cultivated Roe 230 12-17 preparedTuna 70  4-8 prepared Lobster 60  4-8 prepared Prawns 180 10-14 preparedEgg products Boiled egg or fried 385 25-35 prepared Egg yolk 1150 50 maxprepared Omelette, 2 egg 320 20-27 prepared Secondary FoodstuffVegetarian steak 70 4-8 prepared Gratinated vegs 50 3-6 preparedSpinach, carrot 30 2-5 prepared or alike blini Oven made 20 2-5 preparedLasagne Fish, Ham 40 3-6 prepared with potatoes Meat & macaroni 45 3-6prepared Soups Pea 10 2-5 prepared Meat 10 2-5 prepared Fish 10 2-5prepared Sausage 15 2-5 prepared Hamburger 25 2-5 prepared Pizza 30 3-6prepared French fries 25 3-6 prepared Sausage products all 40-70 4-8prepared Processed meat Products, all 40-80 4-8 prepared Sweet bakeryProducts  30-100  4-12 prepared Milk products Milk  6-12 2-5 preparedCream 50 4-8 prepared Yoghurt 10-15 2-5 prepared Ice cream 35 3-6prepared Cheese  50-100  5-10 prepared g.w. = gross weight *calculatedon dry base of the foodstuff

The nutritionally recommended maximum daily intake of cholesterol in anyform is 300 mg. This daily intake corresponds to a daily intake ofd-eritadenine intake on 15-25 mg for the optimum cholesterol depressingeffect.

What is claimed is:
 1. A food composition comprising a foodstuff, animalfat and substantially pure d-eritadenine, wherein 100 g of saidcomposition comprises: up to 15 mg cholesterol and 2 to 5 mgd-eritadenine; over 15 mg and up to 100 mg cholesterol and 3 to 10 mgd-eritadenine; over 100 mg and up to 300 mg cholesterol and 5 to 25 mgd-eritadenine; over 300 and up to 600 mg cholesterol and 15 to 50 mgd-eritadenine; or over 600 mg cholesterol and 40 mg or mored-eritadenine.
 2. The food composition according to claim 1, wherein 100g of said composition comprises at least 5 mg of cholesterol and atleast 2 mg of d-eritadenine.
 3. The food composition according to claim1, said composition further comprising a food additive.
 4. The foodcomposition according to claim 1, comprising food components inherentlycontaining d-eritadenine.
 5. The food composition according to claim 1,comprising at least 2 ppm of d-eritadenine, calculated on the drysubstance of said food composition.
 6. The food composition according toclaim 1, wherein the animal fat comprises at least 50% saturated fattyacids of the total amount of fatty acids.
 7. The food compositionaccording to claim 1, comprising a primary foodstuff selected from thegroup consisting of milk, meat products, sauces, liver and bloodproducts, fish and seafood, and egg products.
 8. The food compositionaccording to claim 1, comprising a secondary foodstuff selected from thegroup consisting of processed meat products, prepared sausage products,prepared soups, prepared pasta dishes, prepared vegetarian dishes,bakery products, and processed milk products.
 9. The food compositionaccording to claim 1, said food composition further comprising a foodcomponent having an exterohepatic cholesterol depressing effect.
 10. Thefood composition according to claim 9, wherein the food component havingan exterohepatic cholesterol depressing effect is selected from thegroup consisting of fibers, chitosan, tocotrienols, plant sterols,stanol esters and sitostanol esters.
 11. The food composition accordingto claim 10, wherein the concentration of the food component is about0.1 to 50 wt-%, of the dry matter of the food composition.
 12. The foodcomposition according to claim 10, wherein the concentration of the foodcomponent is about 0.5 to 10 wt-% of the dry matter of the foodcomposition.
 13. The food composition according to claim 1, said foodcomposition comprising an agent having a distinct taste and/or flavorhaving an intensity which is indicative of the amount of d-eritadenineadded.
 14. The food composition according to claim 13, wherein the agenthaving a distinct taste and/or flavor is a taste enhancer or a flavorenhancer.
 15. The food composition according to claim 13, wherein theagent having a distinct taste and/or flavor is selected from the groupconsisting of salt, glutamate, inosinate and a gualynate product.
 16. Amethod of producing a food composition, said method comprising: mixingsubstantially pure d-eritadenine with a primary or secondary foodstuffwhich optionally contains an additional source of d-eritadenine so as toprovide a food composition comprising an increased level ofd-eritadenine in comparison to the inherent level of the foodstuff,wherein the mixing comprises mixing the following ingredients: afoodstuff containing up to 15 mg cholesterol and 2 to 5 mgd-eritadenine; a foodstuff containing over 15 mg and up to 100 mgcholesterol and 3 to 10 mg d-eritadenine; a foodstuff containing over100 mg and up to 300 mg cholesterol and 5 to 25 mg d-eritadenine; afoodstuff containing over 300 mg and up to 600 mg cholesterol and 15 to50 mg d-eritadenine; or a foodstuff containing over 600 mg cholesteroland 40 mg or more d-eritadenine.
 17. The method according to claim 16,wherein d-eritadenine is mixed with the foodstuff in an amountsufficient to provide a food composition having an eritadenineconcentration of at least 2 ppm, calculated from the dry weight of thecomposition.
 18. The method according to claim 16, comprising addingd-eritadenine in the form of a mixture comprising d-eritadenine togetherwith an agent having a distinct taste and/or flavor, so that the addedamount of d-eritadenine should be deductible from the intensity of thattaste and/or flavor.
 19. The method according to claim 18, comprisingadding d-eritadenine together with a taste enhancer, a flavor enhanceror a taste enhancer and a flavor enhancer.
 20. The method according toclaim 19, said taste enhancer or flavor enhancer is selected from thegroup consisting of a salt, gualynate, inosinate and a gualynateproduct.
 21. The method according to claim 16, comprising furtheradmixing the foodstuff with a food component having an exterohepaticcholesterol depressing effect.
 22. The method according to claim 21,wherein the foodstuff is admixed with a food component selected from thegroup consisting of fibers, chitosan, tocotrienols, plant sterols,stanol esters and sitostanol esters.
 23. The method according to claim22, wherein the concentration of the food component is about 0.1 to 50wt-%, of the dry matter of the food composition.
 24. The methodaccording to claim 22, wherein the concentration of the food componentis about 0.5 to 10 wt-% of the dry matter of the food composition.